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Spanish Chicken and Rice

Spanish Chicken and Rice is a quick and easy dinner that the whole family will enjoy. Use grilled chicken or rotisserie chicken to get it on the table in about 30 minutes.

Spanish Rice with Ground Beef is one of our favorites for a quick weeknight dinner and this chicken version is just as delicious. We also love this Chicken Fajita Pasta when we have grilled chicken in the fridge.

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Pan of Spanish Chicken and Rice.

Spanish Chicken and Rice ~ 30 Minute Meal

This chicken and rice skillet meal is one of our favorites to make with our meal prep chicken, where we grill 3 or 4 whole chickens at once. It’s a budget friendly meal that will feed a hungry crowd with just a bit of chicken and pinto beans for a hearty dinner.

Ingredients for Spanish Chicken and Rice.

Ingredients Needed:

  • Chicken ~ Grilled or Rotisserie
  • Olive Oil
  • Onion
  • Bell Pepper
  • Long Grain Rice
  • Granulated Garlic
  • Ground Cumin
  • Smoked Paprika
  • Kosher Salt
  • Black Pepper
  • Chicken Base
  • Water
  • Whole Milk
  • Diced Tomatoes
  • Pinto Beans
  • Mild Green Chiles
  • Cilantro

How to Make Spanish Chicken and Rice:

Diced chicken on a cutting board

  • Dice or shred the chicken.
  • Chop the onions and bell peppers.

Collage cooking onions and bell peppers, rice with seasonings.

  • Coat a dutch oven or large skillet with olive oil. Cook the onions and bell peppers in the olive oil over medium heat. Stir occasionally until vegetables are softened.
  • Add the rice and cook for 2 – 3 minutes. Mix in the seasonings.

Drained pinto beans in red colander.

  • Rinse the beans and add along with the tomatoes.

Rice and chicken casserole with tomatoes.

  • Stir in the water, milk and chicken base.

Overhead view cooking Spanish chicken and rice in a pan.

  • Bring the mixture to a boil, cover and lower to simmer. 

Mexican chicken and rice with pinto beans.

  • Cover and cook 15 minutes.
  • Remove the lid and use a fork to fluff the rice.

Bowl of chicken and rice with pan and cutting board of cilantro.

  • Garnish with chopped cilantro and serve immediately.

How to Store and Reheat:

  • Store leftovers in an air tight container in the refrigerator up to 4 days. 
  • Reheat in a pan with a bit of water or chicken broth over medium heat, stir until heated through.

More Delicious Rice Casseroles to Try:

Jambalaya is a classic comfort meal made with rice, chicken, shrimp, crawfish, and smoked sausage or any combination of the three. 

Andouille Rice Skillet is a favorite at our house. Rice pilaf with peppers, onions and spicy andouille sausage. 

Cheesy Chicken Taco Rice is a quick meal made with leftover chicken in a cheesy rice casserole to change up taco night. 

Spoonful of Spanish Chicken and Rice.

If you are looking for a tasty dinner that is quick to fix, try this Spanish Chicken and Rice skillet recipe that can be on the table in about 30 minutes. 

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST AND FACEBOOK!

Spanish Chicken and Rice in a large casserole.
Print Recipe
4.75 from 4 votes

Spanish Chicken and Rice

Spanish Chicken and Rice is a quick and easy dinner that the whole family will enjoy. Use grilled chicken or rotisserie chicken to get it on the table in about 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Chicken
Cuisine: American
Keyword: chicken and rice, leftover chicken recipe, Mexican chicken and rice, rotisserie chicken recipe, skillet chicken and rice, taco rice with chicken
Servings: 6 Servings
Author: Milisa

Ingredients

  • 3/4 pound cooked shredded chicken
  • 3 tablespoons olive oil
  • 1 large onion diced
  • 1 bell pepper seeded and diced
  • 2 cups long grain white rice
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chicken base
  • 2 cups water
  • 1 3/4 cup whole milk
  • 16 ounce can pinto beans rinsed and drained
  • 14.5 ounce can fire roasted diced tomatoes
  • 7 ounce can green chiles mild
  • 1/4 cup fresh cilantro for garnish

Instructions

  • Coat a dutch oven or large skillet with olive oil. Cook the onions and bell peppers in the olive oil over medium heat. Stir occasionally until vegetables are softened.
  • Add the rice and cook for 2 - 3 minutes.
  • Mix in the garlic, cumin, smoked paprika, salt and pepper.
  • Rinse and drain the beans, adding to the skillet. Add the tomatoes with juice and the chicken.
  • Stir in the water, milk and chicken base.
  • Bring the mixture to a boil, cover and lower to simmer. Cover and cook 15 minutes.
  • Remove the lid and use a fork to fluff the rice.
  • Garnish with chopped cilantro and serve immediately.

Notes

How to Store and Reheat:

Store leftovers in an air tight container in the refrigerator up to 4 days. 
Reheat in a pan with a bit of water or chicken broth over medium heat, stir until heated through.

 

 

 

 

3 Comments

4.75 from 4 votes (4 ratings without comment)

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